Tuesday's Dinner - Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard (or sub Wilted Spinach)

The weather has turned cool here, so I thought something warm and comforting would hit the spot for dinner tonight.  I'm not a big fan of Swiss Chard, so I'm replacing this with Wilted Spinach.  I am serving Mashed Potatoes.  See yesterday's post on how to "dress up" premade Mashed Potatoes.  Homemade mashed potatoes are really easy and very, very good when they are standing alone but with this recipe, you are serving the ribs on top of the mashed potatoes, go for the premade.  Oh - you could stick these in a crock pot as well if you don't have the time to fix these ribs after work.

Braised Beef Short ribs with Red Wine Gravy and Swiss Chard

These ribs would be delicious served with mash potatoes.
Yields: 6 Servings




Ingredients
short ribs
6 pounds 3-inch-long meaty beef short ribs
Coarse kosher salt
1/4 cup all purpose flour
1/2 cup olive oil divided
3 cups chopped onions
3 cups 3/4-inch cubes peeled turnips (about 1 pound)
2 cups chopped peeled carrots (about 8 ounces)
2 cups chopped celery
8 garlic cloves peeled
1/4 pound sun-dried tomatoes (not packed in oil)
1/4 cup (lightly packed) fresh thyme sprigs
5 large fresh sage sprigs
5 bay leaves
2 cups dry red wine
4 cups low-salt chicken broth
Balsamic vinegar
swiss chard
1/4 cup olive oil
4 garlic cloves thinly sliced
2 pounds Swiss chard center ribs removed, leaves cut crosswise into 1-inch-thick rib


Instructions
short ribs
Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.


Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes.


swiss chard


Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute. Add remaining chard. Toss until wilted but bright green, about 3 minutes. Season to taste with salt and pepper.


Divide ribs among plates. Divide chard among plates. Spoon gravy over ribs and serve, passing remaining gravy alongside.